Lollipops
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This recipe makes 14 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 14 pieces: about | - |
| cal | 7272 cal |
| pro | 0 g0g pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 19 g19g carb |
| fibre | 0 g0g fibre |
| chol | 0 mg0mg chol |
| sodium | 7 mg7mg sodium |
| potassium | 1 mg1mg potassium |
- Preparation time: 30 minutes
- Total time : 1-1/2 hours
You can find lollipop sticks and flavouring oil at most bulk food stores or cake decorating shops.
Ingredients
- 1 cup granulated sugar 1 cup granulated sugar
- 1/3 cup water 1/3 cup water
- 1/4 cup white corn syrup 1/4 cup white corn syrup
- 1 pinch cream of tartar 1 pinch cream of tartar
- 1/4 tsp flavouring oil , such as orange, peppermint or maple1/4 tsp flavouring oil, such as orange, peppermint or maple
- Paste food colouring Paste food colouring
Preparation
Grease large rimmed baking sheet; line with parchment paper and grease paper, or use nonstick baking mat.
To use moulds, spray insides with nonstick cooking spray.
In large saucepan, stir together sugar, water, corn syrup and cream of tartar over medium heat until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 300°F (150°C), 13 to 16 minutes, or hard-crack stage when 1 tsp syrup dropped into cold water separates into hard but pliable threads. Remove from heat. Stir in flavouring oil. Tint to desired colour.
Working quickly, pour about half of the syrup, by 1 tbsp, into 2-inch (5 cm) circles about 4 inches (10 cm) apart onto prepared pans. If using moulds, divide evenly among 16 greased moulds.
Press lollipop stick into circle so 1 end is at centre. Pour 1 tbsp syrup over top of each to enclose stick. Let stand until cool, about 1 hour. Peel lollipops off paper.
To use moulds, spray insides with nonstick cooking spray.
In large saucepan, stir together sugar, water, corn syrup and cream of tartar over medium heat until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 300°F (150°C), 13 to 16 minutes, or hard-crack stage when 1 tsp syrup dropped into cold water separates into hard but pliable threads. Remove from heat. Stir in flavouring oil. Tint to desired colour.
Working quickly, pour about half of the syrup, by 1 tbsp, into 2-inch (5 cm) circles about 4 inches (10 cm) apart onto prepared pans. If using moulds, divide evenly among 16 greased moulds.
Press lollipop stick into circle so 1 end is at centre. Pour 1 tbsp syrup over top of each to enclose stick. Let stand until cool, about 1 hour. Peel lollipops off paper.
Source : Canadian Living Magazine: December 2011
